In the manufacture of various confectionery and bakery products , one or another baking powder for dough is almost always used. Thanks to him, baking becomes more airy, easier to bake and has a better consistency.
What is a baking powder for dough? This name has substances that, when added to various food products, give them splendor and friability. There are a number of different chemical and biological compounds that are used in this capacity. A baking powder for dough, the composition of which is quite simple, can be purchased at any store. It is used to make baked goods without a specific soda flavor. There are several types of such substances called “baking powders”.
A variety of chemical disintegrants are used in confectionery and industrial baking products: ammonium carbonate, a mixture of sodium hydrogen carbonate with sodium carbonate, sodium hydrogen carbonate, ammonium hydrogen carbonate, sodium carbonate, pyrophosphates, potassium carbonate, orthophosphates, potassium hydrogen carbonate, tartar (a mixture of potassium bitartrate with tartrate potassium).
Ammonium carbonate is a baking powder of the dough, which is most widely used for the preparation of various dough products. This substance is the main component of almost all baking powders. It decomposes completely into gaseous components, without leaving any mineral salts and without affecting the taste of baking. That is why it is so popular among confectioners. This substance can be used in an inaccurate dosage, because in any case, it decomposes completely, releasing a large amount of gas. Ammonium carbonate has only one significant drawback - it is unstable in air, especially during long-term storage, so the chemical baking powder of the dough must be stored in well-sealed glass, earthenware or tin containers.
Biological leavening agents for dough include: starter cultures (containing lactic acid bacteria) and baker's yeast (fungi capable of releasing carbon dioxide into the dough). These substances cause fermentation in the dough, which also contributes to loosening. Although bread sourdough is also a baking powder for dough, but it is not suitable for making cookies, pies, and pastries. Biological substances are used for baking bread and bakery products.
Vinegar slaked soda is an effective baking powder for dough. This procedure is performed to completely decompose the soda and improve the taste of the confectionery. In the process of quenching, carbon dioxide is released, and when it is added to the dough, the baking becomes porous and airy. Soda is used to make cookies, cakes, pastries and other pastries to give it volume. Experienced confectioners quench it in this way: the flour is mixed with soda, and vinegar is added to the liquid, which is introduced into the flour (sour cream, kefir, cream). When mixing all the ingredients, carbon dioxide will remain inside the dough. The main condition for obtaining good baking in this case is that such a dough must be baked immediately. Good soda and ordinary fermented milk products are quenched (whey, kefir, yogurt, sour cream).
Often used and such a baking powder composition for the test: citric acid, soda, flour or starch. This composition of the ingredients prevents a premature quenching reaction. This baking powder is not dissolved, but mixed with flour, and then added to the dough. The quenching reaction in this case occurs only at the time of baking. Such a dough can be left for some time without baking.
Among the natural products used to loosen the dough, the following should be noted: agar-agar; fats mixed with sugar; gelatin; carrageenan; egg white; pectin; cream.
In industrial food production, loosening gases are often used. These include: carbon dioxide, nitrous oxide. Often, steam and ordinary air are used for this purpose. This method of loosening dough is used only in the industrial production of products.